Turtle Cheesecake
Indulge in the rich decadence of Turtle Cheesecake, the ultimate dessert for caramel, chocolate, and pecan lovers! This cheesecake features a buttery graham cracker crust as the foundation for a creamy, velvety filling made with tangy sour cream and silky cream cheese. Baked to perfection using a water bath to achieve a crack-free finish, this masterpiece is then topped with a luscious drizzle of gooey caramel sauce, smooth melted chocolate, and a generous sprinkle of crunchy chopped pecans. Perfect for holidays, special occasions, or any time you crave an indulgent treat, this Turtle Cheesecake delivers a sensational combination of textures and flavors in every bite. Make this show-stopping dessert ahead of time for easy entertaining and serve it chilled for the best results.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup store-bought caramel sauce
- 1 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- 1 cup pecans, chopped
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the exterior of the pan with two layers of aluminum foil to create a waterproof barrier.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined.
Add the eggs to the cream cheese mixture one at a time, beating well after each addition. Avoid overmixing to prevent air bubbles.
Pour the cheesecake filling onto the cooled crust, spreading it evenly. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Carefully transfer the roasting pan to the oven and bake the cheesecake for 60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or preferably overnight.
Once chilled, drizzle the caramel sauce over the top of the cheesecake. Melt the chocolate chips with 2 tablespoons of heavy cream in the microwave in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the caramel sauce.
Sprinkle the chopped pecans evenly over the top of the cheesecake. Slice and serve chilled for an indulgent turtle cheesecake experience.
Nutrition Facts
Calories |
8158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 551.3 g | 707% | |
| Saturated Fat | 283.3 g | 1416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1868 mg | 623% | |
| Sodium | 4500 mg | 196% | |
| Total Carbohydrate | 754.8 g | 274% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 561.9 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1477 mg | 114% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2057 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
